Savory Swiss Chard Recipe: Fritters with Amaranth and Feta

These pretty green fritters are the perfect week-night appetizer. Because the giant bunches are always filling up my fridge, I'm always on the lookout for a new swiss chard recipe.

In this hearty recipe, the sweet leaves of Swiss chard are bonded together with egg and feta cheese for a slight Greek flavor. Serve these as an appetizer or make larger patties and serve on a roll with lettuce and tomato.

I’m completely enamored with amaranth at the moment. This protein powerhouse has great flavor, texture and nine whole grams of protein per serving. I’ve been using this ancient grain in soups, salads and side dishes all winter long, and I’m not stopping. But now that the weather has warmed and the farmers market is filled with bright greens I’ve found even more ways to use amaranth. It’s texture is slightly similar to quinoa except it has a higher density which makes it perfect for veggie burgers or fritters.

Rinse the amaranth under cold water. Add 3/4 cup amaranth to 2 1/2 cups water in a saucepan with a lid. Bring to a boil and then simmer for 20 minutes or until most of the water has been absorbed. Set aside.

Blanch the Swiss chard. Bring a large skillet filled with water to a boil. Add the Swiss chard leaves and cook for 2 minutes. Immediately remove to a bowl filled with water and at least 5 ice cubes. Remove the leaves, pat dry and slice out the red center ribs and slice the remaining green strips into ¼-inch ribbons. Squeeze out excess water with your hands and add to a large bowl. Add in the amaranth, shallot, feta, eggs, cumin and salt and mix with your hands. Form into small, tightly-packed 3-inch patties on a clean plate.

Heat the grapeseed oil in a non-stick skillet over medium-high heat. Cook 3 fritters at a time for 2-3 minutes on each side, or until just golden brown. Remove to a paper-towel-lined plate to drain and serve immediately or keep warm in the oven at 200 degrees Fahrenheit.